Gazpacho…a salad that you drink!

Gazpacho, a "salad" that you drink! The fresh vegetables and bright seasonings make this the perfect summer sipping soup!

I still remember perfectly how Joel described the flavor of gazpacho. I was given the task of making it for Anna and Vince’s Day at the Spa themed dinner. After his first sip Joel said, “This tastes just like a liquid salad!” He was right, that’s exactly what it tasted like! With all of the ingredients you’d find in salad, here it is in a cup! No fork needed! Sip Sip Hooray! It was the perfect starter for a delicious evening.

Made from fresh raw vegetables, Gazpacho is typically with a tomato base and served cold. It’s a traditional dish from Andalucía, a southern region of Spain. The contrast of flavors from the chilled tomatoes, onions and cucumbers with the spot on seasonings, Gazpacho is the perfect spring and summer soup. Light refreshing, it cools you down during those warmer months.

Gazpacho, a "salad" that you drink! The fresh vegetables and bright seasonings make this the perfect summer sipping soup!

Blended and puréed, whether chunky and rustic or smooth and satin-ey, this no cook soup will refresh you during those hot summer days ahead! Served in small bowls or as an appetizer in shot glasses, it may just be one of your favorite “tapas“…it’s no wonder that gazpacho is Spain’s most popular soup! It’s pretty popular in my house, too!

Gazpacho Soup
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Light and refreshing, this is literally a salad you can sip! The combined flavors are absolutely delicious…and the leftovers, perfecto!
Prep Time30 mins
Refrigeration2 hrs 30 mins
Total Time30 mins
Course: Lunch
Cuisine: Spanish
Keyword: Gazpacho
Servings: 4 servings
Author: Debbie



  • 1/4 cup chopped roma tomato, (this amount is taken from the chopped tomatoes below)
  • 1/4 cup chopped English cucumber, (this amount is taken from the chopped cucumber below)
  • 1/4 cup fresh corn kernels
  • 2 Tablespoons chopped fresh parsley


  • 2 cups cubed crustless rustic bread
  • 1/2 cup water
  • 6 roma tomatoes, chopped, divided
  • 1/2 English cucumber, peeled and chopped, divided
  • 1 red bell pepper, chopped
  • 1/2 large white onion, chopped
  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons dry white wine
  • 2 Tablespoons red wine vinegar or rice vinegar
  • 3 cloves garlic


  • For the garnish, individually place 1/4 cup of the chopped tomatoes, 1/4 cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.
  • With the cubed bread and 1/2 cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.
  • Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine. 
  • Place the mixture in bowl of a food processor or blender and purée until smooth.
  • With a strainer over a large bowl, strain gazpacho. No need to strain if you prefer it slightly chunky.
  • Cover and refrigerate for 2 1/2 hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.
  • Ladle gazpacho into bowls.
  • Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.
  • Serve well chilled.


Gr8 Tip:

IF you have any leftovers, how about this…freeze the gazpacho in ice cube trays and add to your Bloody Marys in the morning! Amazing, right? You’re welcome!

Gr8 Do-Ahead Tip:

Soup can be prepared up to 8 hours ahead of time. Keep refrigerated and serve cold.
Tried this recipe?Mention @Great8Friends or tag #gr8food!
sm 6/18/19

About The Author


  1. Debbie | 13th Jun 16

    This is such a refreshing dish, Lon. You would love to sip it even if from a small glass as an afternoon snack. It keeps for a couple of days, and is Gr8 for a light lunch at work. Thanks for you support!

  2. Claudia Kerns | 7th Jun 16

    Gracias!! Can’t wait to make this one!!

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